Chili Chicken Soba
Chicken and soba tossed in a glossy soy, sriracha and chili sauce, finished with scallions.
Ingredients
- 360 g Chicken breast
- 200 g Soba noodles (buckwheat)
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp Sriracha
- 1 tbsp Neutral oil
- ½ tsp Salt
- 1 tbsp Shaoxing wine (optional)
- 1 tbsp Chili oil (optional)
- 1 tsp Honey (optional)
- ½ tsp Garlic powder (optional)
- ¼ tsp White pepper (optional)
- 1 tsp Cornstarch (optional)
- 2 Scallions (optional)
Method
- Bring a large pot of water to a rolling boil for the soba.
- While the water heats, slice the chicken breast into bite-sized pieces and season with the salt.
- Whisk the soy sauce, Shaoxing wine, rice vinegar, sriracha, chili oil, honey, garlic powder and white pepper with a splash of water in a small bowl.
- Slice the scallions and, if using, stir the cornstarch into a little water to make a slurry.
- Cook the soba in the boiling water until springy, about 4 minutes.
- Drain the soba and rinse briefly under cold water to stop the cooking. Set aside.
- Heat the neutral oil in a wok or wide pan over medium-high and cook the chicken for 5-6 minutes until golden and cooked through.
- Pour in the sauce and let it bubble for a minute. If using the cornstarch slurry, stir it in now and cook until the sauce turns thick and glossy.
- Add the drained soba and toss for a minute until the noodles are coated and glossy.
- Off the heat, scatter with the scallions and serve immediately.
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About Chili Chicken Soba
Chili chicken soba is the weeknight noodle bowl to reach for when you want something savoury, glossy and quietly spicy without a long list of steps. Chicken is cooked until golden, then coated in a sauce built on soy, rice vinegar, sriracha and chili oil, sharpened with a little sugar and garlic and thickened, if you like, with a spoonful of cornstarch so it turns into a shining glaze. Tossed with buckwheat soba, it becomes a complete, protein-heavy meal in under twenty minutes — the kind of thing that satisfies a takeaway craving from your own kitchen.
Soba is the quiet hero here: nuttier and firmer than ramen or wheat noodles, it holds up to a bold sauce without going soft, and rinsing it briefly after boiling keeps the strands springy and separate. The heat is entirely in your hands — lean on the sriracha for a real kick or pull it back for something milder and more savoury. It is easy to scale up for a bigger appetite, and the sauce works just as well over rice or with chicken thigh in place of breast if you prefer richer, juicier meat.
Chili Chicken Soba: frequently asked questions
What is the difference between soba and ramen?
Soba are buckwheat noodles with a nutty, earthy taste, eaten hot or cold and often simply dressed. Ramen are wheat-and-egg alkaline noodles, springier and chewier, almost always served in a rich broth. Soba is the earthier, more rustic noodle; ramen is soft and bouncy.
Is chili chicken soba spicy?
It has a moderate, warming heat from the sriracha and chili oil rather than a fierce burn. You control it easily — add more sriracha for a bigger kick, or scale it back and lean on the soy and vinegar for a milder, more savoury bowl.
Is chili chicken soba healthy?
It is high in protein — around 54g per serving from the chicken — and earns our bulk-up tag, with buckwheat soba adding fibre and slow carbs. Like most soy-based sauces it is high in sodium, so it is best balanced with lighter, lower-salt meals across the day.
What is the best sauce for soba noodles?
For a hot, tossed soba like this one, a glossy soy-based sauce with a little vinegar, sweetness and chili works beautifully. A teaspoon of cornstarch slurry thickens it so it coats the noodles instead of sliding off. Cold soba is more often served with a dashi-based dipping sauce.
Can I use chicken thighs instead of breast?
Yes. Thighs are juicier and more forgiving, and stand up well to the bold sauce; cook them a little longer to render and brown. Breast is leaner and keeps the dish lighter — just avoid overcooking so it stays tender.
What does cornstarch do in the sauce?
Mixed with a little water and stirred into the simmering sauce, cornstarch thickens it into a glossy glaze that clings to the chicken and noodles. It is optional — without it the sauce is thinner and more brothy, which some people prefer.
Can I make chili chicken soba ahead?
It is best served fresh so the noodles stay springy. To prep ahead, cook the chicken and whisk the sauce in advance, then boil the soba and toss everything together at the last minute.
What can I serve with chili chicken soba?
It stands alone as a full meal, but steamed greens, edamame or a crisp cucumber salad make good light sides that balance the rich, salty sauce.
How many calories are in Chili Chicken Soba?
A serving has about 710 calories — 53.8g protein, 85.8g carbs, 20.2g fat, 1.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 53.8g of protein, roughly 30% of its calories.
Is Chili Chicken Soba gluten-free?
As written, no — it contains Soba noodles (buckwheat), Soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Do I need every ingredient to make Chili Chicken Soba?
The core ingredients are essential, but you can leave out shaoxing wine, chili oil, honey — they're optional and mainly there for extra flavor or finish.
How many servings does Chili Chicken Soba make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.